Monday, 5 May 2014

Kimchi attempt #1 worked fine. Kimchi attempt #2 acquired some yeast, probably through being stirred with wooden chopsticks that couldn't be thoroughly cleaned.

This is kimchi attempt #3. It uses up a variety of the last vegetables of autumn. The baby corn which hadn't matured, from my corn plots. The green tomatoes from my dying tomato plants. The radishes from my front garden. The garlic I grew last year. A red onion I grew last year. And the rest, I likely bought.

Inspired by a chow chow recipe I saw, I skipped the chilli pepper flakes this time, and added yellow mustard seed. I've also left it on the bench, rather than putting it in a dark cupboard. The jars are reasonably sized, the chopping board however is oversized, so probably throws perspective out.